Whats the difference between freeze-dried and dehydrated food?
Freeze-drying: Food is rapidly frozen then placed in a strong vacuum. 98 percent of moisture in the food is removed as vapor through sublimation. Freeze-drying uses low heat and causes little damage to the tissue, taste or aroma. Products easily reconstitute and more closely resemble the taste and texture of the pre-dried food. The process is time consuming and requires large, expensive machinery. Dehydration: Heat is applied to a food, removing the moisture through evaporation. This is the preferred drying method for some foods, including onions, peppers and tomatoes. Dehydration is a lower cost method and results in a more compact product.
